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Friday, July 31, 2009

Baked French Toast with Cardamom and Apricot Preserves

From the kitchen of One Perfect Bite...Mother's everywhere share a secret. It's about an unrecognized Thanksgiving Day. The one when now grown children return for un-coerced visits with the family. I'm in the middle of a reunion and have three generations of family underfoot, noisily sharing oral history and re-threading the needle that binds a family one member to the other. I want these times to be special and I guess my way of saying it is with food and the re-creation of feasts shared in times past. Lunch and dinner are no problem, but breakfast in a home where no two people eat the same cereal can take on the aspects of a comic opera. A two slice toaster and "how do you want you eggs dear" become a joke. While there's always someone to run to the bakery - they are athletes one and all - they continue to grouse so loudly about the legitimacy of Oregon bagels and bialys that contingency plans are in order. Bacon is baked by the pound, eggs become frittatas and toast or English muffins go under the broiler 12 pieces at a time. Special mornings begin with oven baked French toast. I have two recipes, one for adults and the other for the children. Our two older grandsons will be helping me cook next week and they'll show you how to make their version of French toast. This is my unabashedly adult version of an old favorite. I clipped the recipe from Gourmet magazine a decade ago. The only change I've made to their recipe is to replace orange marmalade with apricot preserves. The syrup that is served with this French toast is wonderful. Here's the recipe.

Baked French Toast With Cardamom and Apricot Preserves...from the kitchen of One Perfect Bite

This sounds wonderful! We have family coming to visit next week and this is going on my weekend menu. The comment about the legitimacy of Oregon bagels cracked me up, my DH is a South Philly boy living in Texas - bagel conversations are one argument I NEVER won lol. Kathy

This one I am going to note down for the next brunch I trough. Love french toast. In belgium we call it 'lost bread'.That is a litarel translation and in fact it is what it says.Old bread, not stale but to dry to eat at as a normal sandwish, revamped in something delishous.

Good Morning Mary, I always love visiting you here and am so glad that I dropped by this morning. I just Put up some apricot preserves. The apricots were devine this year which is not always the case. They were so sweet and flavorful. I'll be making your toast soon.~ ~Ahrisha~ ~

I've never had a citrus syrup before, but it sounds wonderful. I'm going to take this recipe with me when I visit my family in Georgia for Thanksgiving. I have a cousin who is a caterer there and I think she will be impressed with this recipe! Thanks.

As of today, cardamom has been very, very foreign to me and I just have decided I don't like it. That is very strange for me, because I eat anything!!! I will need to try this as it does look wonderful.

Mary, I love a good recipe that I can use when I have lots of company. Especially breakfast recipes! We're having visitors from out of town very soon and my house will be full. I can't wait to try this!

Oh man I know how this is. We hosted a Family Reunion every year when I was growing up. Since I have been married I have hosted three get togethers with my family. Just love the craziness, the fun, the company. Good for you Mary.

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